Everyone loves oven-roasted Brussels sprouts, but today I’ve dressed them up with a really delicious mixture of sauteed onions, pancetta, and a shaved Parmesan, making these tasty sprouts worthy of being served at your next hoiday meal.
In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized. Add water to deglaze pan; remove from heat and stir in red wine vinegar.
Pour contents of pan over roasted sprouts and top with shaved Parmesan.
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This is my husband’s new favorite way to have Brussels Sprouts! I made sure to liberally salt and pepper my sprouts and toss them with olive oil when I roasted them. I think the addition of the salt makes them even tastier. This pancetta pan sauce just takes roasted sprouts over the top! Delicious recipe!!
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